Thursday, May 19, 2011

A recipe!!!

It may sound weird, but I LOVE this recipe. Serve it with some nice bread for dipping... yum!

Pumpkin Curry Soup



1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

2. ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Nutritional Information

  • Serving Size: 1/6 servings (1 cup each) of recipe
  • Calories 160
  • Calories from Fat 80
  • Weight Watchers PointsPlus: 4
  • Total Fat 9g
  • Saturated Fat 6g
  • Cholesterol 15mg
  • Sodium 630mg
  • Carbohydrates 11g
  • Dietary Fiber 3g
  • Sugars 5g
  • Protein 5g

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